Toasted-Flour Lard Shortbread Dusted with Icing Sugar

What you need

• 400 g (3 1/4 cups) all-purpose flour
• 200 g (scant 1 cup) pork lard, soft, at room temperature
• 180 g (1 1/2 cups) icing sugar, 150 g for the dough, 30 g for dusting
• 1 tsp ground cinnamon

Method

Restated from the original video

1. 1

   Heat the oven to 160 °C (325 °F). Spread the flour on a baking tray.

2. 2

   Toast the flour for 15-20 min, stirring every 5 min, until it turns pale cream and smells nutty. It must not brown.

3. 3

   Cool the flour completely, about 30 min. Warm flour would melt the lard.

4. 4

   Sift the cooled flour with 150 g of the icing sugar and the cinnamon into a large bowl.

5. 5

   Rub in the lard with your fingertips until the mixture holds together when squeezed. Press it into a disc without overworking it, wrap and chill for 30 min.

6. 6

   Line a baking tray with parchment. Roll the dough on a lightly floured surface to 1.5 cm (1/2 in) thick, pressing any cracks back together.

7. 7

   Cut rounds with a 5 cm (2 in) cutter and set them 2 cm apart on the tray. Press the scraps together and cut again.

8. 8

   Bake for 20-25 min, until set, with tops still pale and only the bottom edges lightly colored.

9. 9

   Leave on the tray for 15 min, since warm mantecados are fragile. Dust with the remaining 30 g icing sugar and cool completely.

Imported from porqueyologuiso.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.